I knew I wanted some yummy soup to dip my dutch oven bread in, so I went searching. I finally found something that sounded yummy in one of my Everyday Food magazines. It was originally called roasted chicken and butternut soup, but I adjusted the recipe a tad.
Roasted Chicken, Squash, & Carrot Soup
4 bone-in, skin-on chicken thighs
1 medium butternut squash, peeled, seeded, and diced medium
1/2 of a medium acorn squash, peeled, seeded, and diced medium
2 medium carrots, peeled and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 to 6 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Prep time: 20 minutes
Cook time: 50 to 60 minutes
Put all the vegetables into a roasting pan and toss with olive oil, salt, and pepper. Oil and season chicken thighs and add to roasting pan. Make sure everything is in a single layer. Roast at 425* for 30-40 minutes.
Remove from oven and place chicken on a plate to cool. Put all the veggies into a large pot. Using a potato masher, dough cutter, or the back of wooden spoon, mash the veggies to help thicken the soup. Add the stock, cumin, and coriander to the pot.
Steven and I both really liked this soup. I am really glad that I added the carrots to the soup, I liked the flavor along with the squash. I think the veggies could have roasted a little longer - it would have made it easier to mash them up.
What is your favorite soup recipe?